INSPECTION REPORT Health Protection LQUN-B6QQ3A

PREMISES NAME Meridian Meats (Oxford)		Tel: (604) 468-6328 Fax:
PREMISES ADDRESS 108 - 2020 Oxford Connector Port Coquitlam, BC V3C 0A4		INSPECTION DATE November 21, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kevin McHugh		NEXT INSPECTION DATE November 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The 3rd sink, in the manually 3-compartment sink, leaks and staff are not able to fill it with sanitizer to soak (2 minutes) and sanitize dishware. This is NOT acceptable as bacteria will survive on the dishes and can be passed to customers. Corrective Action(s): Immediately repair or replace the broken parts of the 3-compartment sink so that it doesn't leak and basins can be filled, so proper manually dishwashing can be done. Have staff fill one sink with soapy hot water to wash and another sink with sanitizer. The broken sink shall be used to rinse soapy water off until it is fixed. Failure to fix the problem by the assigned date will result in the issuance or orders, tickets, fines, and or closure. **Correction date: Nov. 24/18** Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust hood filters above the oven are covered in dust. The dust could fall into food and contaminate it. Corrective Action(s): Immediately clean the exhaust hood filters to remove the dust, and ensure this is done on a weekly basis. **Correction date: Nov. 24/18** Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C of colder; freezers were -18C or colder; hot holding units above 60C; thermometers present. - Quats sanitizer in spray bottles were 200ppm. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - FoodSafe certified staff present. - General sanitation level has improved. Keep up the the process (use hot soapy water, and then sanitize) and the frequency at which this is being done. - Keep doing detailed cleaning (table legs, undersides of tables and sink basins, etc.) as observed food debris in these areas. - Pepperroni are being stored in a covered container at the front cash area, good. - Still need to change the process with which the boxed tray liners are being stored under the cutting tables. The boxes are covered in dried, raw meat juices and sauces. This will attract pests. - No signs of pests. - Foods stored in food grade container; covered; date coded; labeled; in groups with raw proteins separate or below RTE foods; and stored 6" off the floor on shelves. - No expired food for sale or in use. FIFO rules being followed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-B6QQ3A
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment